Gluten-free Carrot Cake Cupcakes

-carrots -eggs -olive oil -Medjool dates, pitted -soy milk -apple cider vinegar -oat flour -baking soda -spices -vanilla extract -chopped walnuts

ingredients You'll need

In a small bowl combine soy milk with vinegar and let it sit for 10 minutes or until it clumps. This will be our buttermilk substitute.

step 1

Shred your carrots using the food processor. Then measure out 2 cups and set them aside. Add eggs, dates, buttermilk, and oil, and blend until the mixture is smooth.

step 2

Add the dry ingredients - shredded carrots, oat flour, baking soda, spices, and vanilla extract. Pulse a few times then stir the walnuts.

step 3

Divide the batter evenly between muffin liners and top with more chopped walnuts. You can also add a few raisins if you want.

step 4

Bake for 17-20 minutes or until the top appears golden. Take them out of the oven and let cool for 2 minutes in the muffin tin.

step 5

After 2 minutes, transfer to a cooling rack and let cool for 30 minutes. Enjoy right away for freeze for up to 3 months!

step 6

Use soft Medjool dares. This is a key part of this recipe. If your dates are too dry, soak them in hot water for 10 minutes, then make sure to drain really well.

tip!

If you want to take these gluten-free muffins to the next level, top them with cream cheese frosting.

serving

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